Name: Gut-Buster Pizza
Ingredients: 3 t sugar; 1 ¼ C very warm water (105° to 115°); 2 ¼ oz. envelopes active dry yeast; 4 T oil (preferably olive oil); 3 ¼ C bleached flour; 1 t salt; 2 35-oz. cans of Italian peeled tomatoes; 29- oz. can of tomato sauce; 4 T of oil (preferably olive oil); 1 T basil; 1 T oregano; 1 T fennel; ½ C parmesan cheese; ¼ C sugar; 5 cloves of garlic; 1 medium to large yellow onion; 16 oz. package of mushrooms; 1 large green pepper; 6- oz. can olives (optional); 2 16 oz. packages of mozzarella cheese, sliced thinly; ½ C parmesan cheese; ½ C Romano cheese

Gut-Buster Pizza

Print Recipe

Servings 10

Ingredients

For the dough

3 t sugar
1 ¼ C very warm water 105° to 115°
2 ¼ oz. envelopes active dry yeast
4 T oil preferably olive oil
3 ¼ C bleached flour
1 t salt

For the sauce

2 35-oz. cans of Italian peeled tomatoes
29- oz. can of tomato sauce
4 T of oil preferably olive oil
1 T basil
1 T oregano
1 T fennel
½ C parmesan cheese
¼ C sugar
5 cloves of garlic

For the stuffing

1 medium to large yellow onion
16 oz. package of mushrooms
1 large green pepper
6- oz. can olives optional
2 16 oz. packages of mozzarella cheese, sliced thinly
½ C parmesan cheese
½ C Romano cheese

Instructions

To make the dough

Dissolve the sugar in water. Add yeast and proof the mixture (it should foam). Stir in oil and combine with flour and salt. Knead 5 minutes. Place in a bowl and cover with a plastic wrap and towel. Let rise 1 to 1 ½ hours, or until double in size.

To make the sauce

Crush the peeled tomatoes in a colander. Drain excess liquid and discard. Mix in remaining sauce ingredients. Heat on stove only until hot. Do not over cook.

To make the stuffing

Slice mushrooms. Cube pepper. Dice onion. Set all ingredients aside.
To assemble: After dough has risen, punch it down. and knead 1 minute. Cut off 1/3 of dough for the top crust and return it to bowl and cover. Roll out remaining dough to extend 1 to 2 inches over a 14-inch, 2-inch deep, spring pan. Lightly grease the sides of the pan, but not the bottom. Line the top of the pan with foil so that it extends out of the pan which helps prevent the crust from browning too much.
Fill the pizza shell with layers of sausage, pepperoni, onions, green peppers, mushrooms, and olives (pizza can be stuffed with anything, but meats should go at the bottom of the stuffing). Top with mozzarella, parmesan, and Romano cheeses. Roll out remaining dough. Crimp bottom and top crust together trimming off excess dough. Make several slits in the top crust to allow steam to escape while the pizza bakes. Cover edges with foil to prevent excessive browning. Place pizza and sauce (in a separate uncovered casserole dish) in the oven. Cook for 40 minutes at 475° oven. Allow pizza to tool 5 minutes.
Ladle sauce over cooked pizza and serve.

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